Tuscan Chicken Skillet

This Tuscan chicken skillet is a flavorful and nourishing one-pan meal made with chicken, spinach, sundried tomatoes, and a creamy sauce. It's dairy-free, paleo, whole30, and can be made AIP.

Course One Pan

Cuisine Italian

Keyword Tuscan Chicken

Prep Time 10

Cook Time 30

Servings servings

Calories 360

Author Michelle

Ingredients

1 cup full-fat coconut milk
¼ cup chicken broth
1 tsp arrowroot starch
Juice of half a lemon
1 tbsp nutritional yeast
3 tbsp olive oil divided
1 lb chicken breast
¾ tsp sea salt
¼ tsp black pepper omit for AIP
3 cloves garlic minced
2 cups spinach
¼ cup sundried tomatoes omit for AIP
1 tbsp parsley chopped
1 tbsp basil chopped

Instructions

Combine the coconut milk, broth, arrowroot starch, lemon juice, and nutritional yeast and whisk well. Set aside.
Using a large skillet, heat the 2 tbsp of oil over medium-low heat. Add the chicken and season. Cook for about 4-5 minutes or until the chicken begins to lightly brown. Flip and cook for another 4-5 minutes. Set aside.
Add the garlic to the pan and cook for 2-3 minutes or until fragrant.
Pour in the coconut milk mixture and bring to a low simmer, allowing the sauce to thicken.
Add the chicken back to the skillet and stir to coat in the sauce. Cover and allow to simmer for another 5-7 minutes or until the chicken is cooked through and reaches an internal temperature of 165 F.
Once the chicken is cooked, add the sundried tomatoes and spinach. Stir to allow the spinach to wilt.
Top the skillet with fresh parsley, basil and remove from the heat. Serve with a side of your choice.

Notes

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

Nutrition